Friday, May 4, 2012

Breakfast Enchiladas

Tomorrow is Cinco de Mayo, the 5th of May. A Mexican celebration that commemorates the Mexican army's 1862 victory over France. Cinco de Mayo has become a huge celebration of Mexican heritage , here in the United States, marked with street festivals and parades that include the foods and cutures of the Mexican people. In my house, we're having a breakfast fiesta. I hope you enoy this recipe.
Serves 6
1 to 2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
16 ounces tater tots
1 pound pork sausage
10 ounces Mexican (soft) pork chorizo (optional)
1 dozen eggs
1 cup salsa
½ bunch cilantro
1 cup cheddar cheese, shredded
Kosher salt and pepper to taste
12 flour tortillas

½ cup butter
½ cup flour
3 ½ to 4 cups milk
2 ½ cups shredded cheddar cheese
½ cup sour cream
Kosher salt  and pepper to taste

Serve with, avocado, tomatoes, cilantro and salsa

Preheat oven to 350 degrees F.

Add oil to a large skillet and heat on medium high. Add bell peppers and onions. Cook partially then add tater tots. Break up tots as they cook and cook until golden brown. Crumble and add sausage. Cook until browned. Drain off all excess fat. Add chorizo and break up with spatula. Cook for about 8 minutes. Drain fat off again. Be sure to drain well. I use a colander. Beat eggs in a large bowl and add to skillet. Continue to stir eggs until cooked in the mix. Add salsa and cilantro and stir. Add cheese and continue to cook until cheese is melted. Season to taste.

Lay tortillas out on clean counter or foil. Divide filling equally, spooning down the center of tortillas. Fold sides in and tighten roll. Place folded side down in a sprayed baking dish. Set aside and make sour cream cheese sauce.

For Sauce:
Melt butter in a large skillet over medium heat. Add flour to the butter and continue whisk until mixture is smooth. Cook for 1 to 2 minutes and slowly start to pour a small stream of milk in the flour mix, whisk continuously until all of the milk is in. Cook until the sauce thickens, 5 to 6 minutes. Whisk in shredded cheese and remove from heat. Stir in sour cream.

Pour sour cream cheese sauce over enchiladas and bake until bubbling, 25 to 30 minutes.

Happy Cinco de Mayo

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